Quick Tortellini Soup

• 2 Tablespoons Vegetable Oil
• 1 whole Onion, Chopped
• 2 whole Zucchini, Chopped
• 1-1/2 cup Carrots, Chopped
• 2 cloves Garlic, Minced
• 1/2 pints Grape Or Cherry Tomatoes, Halved
• 1/2 teaspoons Salt
• 1 teaspoon Pepper
• 32 ounces, fluid Low-sodium Chicken Broth (or Vegetable Broth)
• 9 ounces, weight Fresh Tortellini (whole Wheat If You Can Find It)
• 1 cup Frozen Corn
• 1/4 cups Parmesan Cheese, Freshly Grated Or Shaved
• 1 cup Fresh Basil, Torn

1. Directions:
2. 1. In a soup pot or Dutch oven, heat oil until hot, over medium heat. Add onion, zucchini, carrots and garlic. Cook, stirring often until onion is limp, about 5 minutes.
3. 2. Add tomatoes, salt, pepper and broth. Heat to boiling.
4. 3. Stir in tortellini and corn. Reduce heat to medium and simmer until tortellini are tender (about 5-6 minutes).
5. 4. Serve with a sprinkling of parmesan cheese and fresh basil.

vegetable oil, onion, zucchini, carrots, garlic, pints grape, salt, pepper, chicken broth, tortellini, ubc, fresh basil

Taken from tastykitchen.com/recipes/soups/quick-tortellini-soup/ (may not work)